Sauce Tartare

Sauce a la Tartare

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Mayonnaise Sauce
  • 6 Shallots
  • ½ Clove of Garlic
  • A Sweet Pickle
  • A Handful of Parsley, Minced Fine
  • A Teaspoonful of Mustard


Prepare the mayonnaise as directed in recipe. Put in a bowl a half dozen shallots, greens and all, and chop fine; add a handful of parsley, chopped fine, and the half of a minced clove of garlic, and one whole pickle, well chopped. Mix all this together. Add this to the Mayonnaise, and add a teaspoonful of mustard, salt, Cayenne and black pepper to taste. This is served with filet of trout, etc.